Coconut Cream Pie 2

1 cup chopped pecans
1 stick butter (1/4 lb)
1 cup flour
1 pkg. Philadelphia cream cheese
1/2 large container Cool Whip
1 box powdered sugar
3 cup milk
2 pkg. coconut instant pudding

Preheat oven to 350F. Mix chopped pecans, butter and flour. Place in 9 x 13 inch Pyrex baking dish; bake 10 to 15 minutes. Cool. Mix cream cheese, Cool Whip and powdered sugar. Place on top of cooled crust. Mix milk, coconut, instant pudding and on top of pie. Top with rest of Cool Whip. Sprinkle with coconut and nuts. Cool in refrigerator.

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Cajun Country -- New Iberia, Louisiana